Classic Tiramisu

Recipe from Epicurious. DELICIOUS. I cannot get over how utterly perfect this recipe is.

Both hard and soft ladyfingers work with this recipe. Just be sure to thoroughly soak them, if using hard ones.

Don't worry if your sugar has not dissolved after cooking the yolks. It will be fine after mixing it into the cream.

Coffee flavored liqueur can be substituted with 1 part espresso to 1 part brandy, rum, or milk.

6 egg yolks
1 1/4 cups white sugar
16 oz. mascarpone cheese
1 3/4 cups heavy whipping cream
2 (7-12 ounce) packages ladyfingers*
1/3 cup coffee flavored liqueur
optional garnish:
1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate

* If using hard ladyfingers, the proper amount will be closer to 14 oz total. Soft will be closer to 24 oz. Basically you just need enough to cover the pan or bowl twice.

1. Combine egg yolks and sugar in the top of a double boiler, over simmering water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
3. Split the lady fingers in half, and line the bottom and sides of a large glass bowl or 13x9 inch pan. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
4. To make the chocolate curls, use a vegetable peeler and run it down the edge of the slightly softened chocolate bar.